Chemistry abounds in the real world, but few reactions in chemistry feel quite as intimate as those taking place inside our bodies. In this class, we’ll learn about the molecules we eat and why we need them, as well as learning why nutritional research sometimes seems so confusing and fraught, as though scientists can’t make up their minds. We’ll also explore the science behind popular diets, learn how food molecules fuel our activities, and tackle what some of the latest science is revealing about the importance of the microbiome.

Kjir Hendrickson is a Teaching Professor in the School of Molecular Sciences at Arizona State University; they hold a PhD in chemistry, and are the author of the textbook “Chemistry in the World.” Their academic work focuses on science communication, the reciprocal relationship between science and society, and matters of workplace climate and DEIJ in STEM.

Click here for an overview video of this course.